Monday, June 12, 2006

I eat yogurt every day for breakfast. Plain, lowfat, organic, spooned over shredded wheat and sweetened with brown sugar. I buy two or three tubs of it at the store every week, so it seems like I should be making it myself with my yogurt maker, but I don't.

1. The process calls for careful temperature watching, gauging, and springing into action--granted, only for the first hour or so, but not the type of thing which can be left to its own devices for a while without disaster when Daisy has caused an emergency or I can't get off the phone with a distraught client and then forget what I'm doing.

2. The results are iffy. Sometimes the yogurt is great, sometimes it's thin and runny.

3. If I start it in the morning, I have to remember to refrigerate it at night. If I start it at night, it's quite warm in the morning, and gross to eat.

4. It's more expensive to make than buy, even the premium organic stuff.

3 comments:

Anonymous
said...

In England, there is a neat yoghurt maker which is essentially a sophisticated flask. Pre-mixes of dried yoghurt - Bio, Greek, Slimmers etc. are added to cold water, agitated and placed in the yoghurt maker for eight hours then fridged. No additives and perfect every time. Each sachet cost about £1.40 (not sure what that translates to in dollars). Ann-Marie

I'm so glad to read this. I had considered buying a yogurt maker but was having a hard time justifying it. Now, I know it's out the question. And life is easy again, knowing I don't have to make it myself. :)

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